Apricot Crescents

Apricot cookies with coconut, apricot preserves, and sour cream.

Ingredients:

• 1 cup butter
• 2 cups all-purpose flour
• 1 egg yolk, beaten
• 1/2 cup sour cream
• 1/2 cup apricot preserves
• 1/2 cup flaked coconut
• 1/4 cup finely chopped pecans
• sugar

Preparation:

Cut butter into flour with pastry blender until mixture resembles coarse meal. Combine egg yolk with sour cream; stir into flour mixture. Divide and shape dough into 4 balls. Wrap each portion of dough in wax paper and chill for 3 to 4 hours.

On a floured surface, roll out one portion into a 10-inch circle. (Keep remaining portions chilled until needed.) Spread 2 tablespoons apricot preserves on each circle then sprinkle with 2 tablespoons coconut and 1 tablespoon chopped pecans. Cut each circle evenly into 12 wedges. Roll up wedges, beginning at wide end, and place point side down on ungreased baking sheets. Sprinkle crescents lightly with sugar. Repeat with remaining dough. Bake at 350° for 20 to 22 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Makes about 48 apricot crescents.

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